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Baked Acorn Squash

Microwave.Lady's picture
  Butter/Margarine 1⁄3 Cup (5.33 tbs)
  Acorn squash 2 Pound (2 Whole, 1 Pound Each)
  Fine bread crumbs 1⁄2 Cup (8 tbs)
  Chopped walnuts 1⁄3 Cup (5.33 tbs)
  Packed brown sugar 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Nutmeg 1⁄4 Teaspoon

In 2-cup glass measure melt butter on HI (max. power) 1 minute.
Wash squash, pierce, and place on microproof plate.
Cook on HI (max. power) 2 minutes.
Cut in half lengthwise.
Remove seeds and fibers.
Place cut side down on 12 x 7 x 2-inch microproof baking dish.
Cook on HI (max. power) 6 minutes.
While squash is cooking, add remaining ingredients to melted butter, and mix well.
Turn squash cut side up, divide crumb mixture among 4 halves.
Cook, covered, on HI (max. power) 6 to 8 minutes, or until squash is tender.
Remove cover and let stand 5 minutes before serving.

Recipe Summary

Difficulty Level: 
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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1702 Calories from Fat 1032

% Daily Value*

Total Fat 117 g179.3%

Saturated Fat 43.4 g217.2%

Trans Fat 0 g

Cholesterol 161.3 mg53.8%

Sodium 1170.5 mg48.8%

Total Carbohydrates 159 g53.1%

Dietary Fiber 22.9 g91.5%

Sugars 45 g

Protein 24 g47.7%

Vitamin A 104.1% Vitamin C 166.4%

Calcium 44.8% Iron 57.7%

*Based on a 2000 Calorie diet

Baked Acorn Squash Recipe